Impact of Conservation Processes on the Lipid Profile and Immunological Factors IL-10 and TGF-β1 in Whey Separated from Discarded Human Milk

Abstract

Reuse made by the separation of whey can reduce the waste of human milk. However, the authors are not aware of the literature on treatments in human whey, made available by pasteurization holder, freeze-drying, spray drying, and high hydrostatic pressure. In this context, the present study applied treatments to human whey and evaluated their lipid and immunological quality. Among the results, a different formation in the triacylglycerol profile was evidenced after the application of spray drying and high hydrostatic pressure, while pasteurization and freezedrying presented ion intensity close to the control human whey. In addition, pasteurization proved to be adequate for lipid nutritional quality and transformation factor-β1 (TGF-β1) concentration, while an increase in interleukin-10 (IL-10) levels was promoted, between 73 and 80%, after freeze-drying, spray drying, and high hydrostatic pressure. Through the principal component analysis, it is noteworthy that the processes presented divergences in terms of the effects caused, with similarity only between pasteurization and freeze-drying in the composition of fatty acids. However, it was observed that all processes were able to maintain the nutrients. Nevertheless, it is relevant to consider individual characteristics presented and the interest in the desired quality, which can be promising as a complementary product to infant feeding.